I love, love, love how flexible our #glutenfree Soda Bread Mix is, and this recipe to turn it into a pizza base is without doubt one of my favourite alternatives :) The perfect combination of convenience and creativity - here's my recipe to create this suitable-for-all-the-family treat....Makes - 1 x 9" pizza
Prep Time - less than 10 minutes
Baking Time - 20-25 minutes depending on your oven.
1 Pack Moditions Gluten Free Soda Bread Mix
1 Large (or good size Medium) Egg
Whole or Semi-Skimmed Milk (less than 7 fl oz / 200 ml)
1. Preheat your oven to 220C / 200C Fan / 400F / Gas Mark 6. You need a reasonably hot oven for this base.
2. Open your dry mix, take one level tablespoon of the mix from it and sprinkle onto a flat baking tray. Then take two level tablespoons from the mix, and put them in the foil tray to keep safe until ready to use in point 5 below.
3. Put the rest of the mix into a large bowl. Crack your egg into a measuring jug and top up to 200ml / 7 fl oz with whole or semi-skimmed milk. Add contents of the oil pot to your egg/milk mixture and give a quick beat with a fork to mix together. If you want a dairy-free base, you can switch to your dairy-free milk alternative here :)
4. Make a well in the centre of your dry mix, and add the wet mixture a little at a time to bring into a dough. NB: Make sure to add the wet mixture a little at a time as you might not need it all, or you may need a little extra... Your mix should be sticky to touch, but not wet or runny.
5. Turn out onto your floured baking tray and dust the top with a tablespoon of mix from the foil tray that you saved in point 2. Dust your hands with a little of the spare dry mix and use them to bring the dough together and flatten out into an 9" circle. Don't knead or roll with a pin - remember it's a soda base that is gluten-free, so it won't be your typical 'stretchy' pizza dough, and you've got no gluten to 'work'... by kneading or rolling, all you'd do is make it heavy. You can fold together once or twice to bring together if needed, but remember gentle touches do the job :) Add extra dry mix to top/bottom as you need it to stop sticking - but be careful not to work any into the dough.
6. Once in shape, use your finger tips to curl up the edges to form what will be the crust. Once formed, use a fork to gently prick and aerate the surface of the base.
7. Top your pizza as desired! Start with your tomato/barbecue/etc base, then add your toppings... but be careful not to overload the liquid or moisture-rich toppings (e.g. tomatoes, pepperoni etc.) - that's how your 'soggy pizza bottom' can arrive! Spread toppings evenly to ensure all cooks throughout.
8. Once topped, place in the centre of your pre-heated oven and allow to bake for 20-25 minutes until toppings golden and base cooked through. Ovens do vary, so just keep watch! Once finished, remove from oven, carefully slice into wedges - and enjoy!!
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